This is a simple recipe for making sweetened condensed milk that is both dairy-free and made without refined sugar. It will not be quite as thick and sweet as the store-bought kind, but it does the job for dessert recipes that call for condensed milk such as my White Fudge.
The coconut milk adds a natural sweetness in addition to the honey. I find this condensed coconut milk to be very satisfying. In addition to dessert recipes, it can be added to smoothies, ice cream recipes, or turned into a sweet caramel sauce dessert topping.
This sweetened condensed coconut milk is used to make my SCD Magic Bars which are featured in my cookbook, Don’t Skip Dessert Volume 2.
Dairy-Free Sweetened Condensed Coconut Milk
How to make homemade sweetened condensed coconut milk to use in recipes.
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Servings: 1 cup
Equipment
Instructions
- Add coconut milk and honey to medium saucepan1 can coconut milk, ⅓ cup honey
- Heat over medium heat until just boiling
- Reduce heat to low and simmer for 30 – 35 minutes until mixture darkens and thickens into a sauce (it should start to coat the spoon)
- Remove from heat
- Cool for 10 minutes (it will thicken more as it cools)
- Whisk in vanilla1 tsp vanilla
- Cool to room temperature
- Store in air-tight container in refrigerator (it may separate a little bit in the refrigerator and have to be heated to recombine)
Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
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